Greek Hummus

Greek Hummus
Ingredients

• 1 (15-ounce) can chick peas, drained
• 1 lemon
• 1 sprig fresh oregano, leaves chopped
• A handful fresh flat-leaf parsley
• 1 clove garlic, finely chopped
• Salt
• 2 rounded tablespoons tahini paste
• Drizzle extra-virgin olive oil
• 1/4 cup kalamata olives, well drained, coarsely chopped
• 1 sack pita chips, sea salt variety (recommended: Stacy's)
• 1/2 seedless cucumber, cut into sticks for dipping
• A medium red pepper, seeded and cut into strips for dipping

Hummus Recipe Greek Instructions
Combine chick peas, juice of 1 lemon, oregano and parsley in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks. Enjoy!

Greek Restaurant Style Hummus

Greek Restaurant Style Hummus
Ingredients

• 1 19 oz Can chickpeas (drained, reserve liquid)
• 1/4 Cup reserved chickpea liquid (or more depending on consistency desired)
• 4 Tbsp lemon juice
• 2 Tbsp tahini (sesame paste) shopping list
• 2 - 4 cloves crushed garlic (or more to taste)
• 1/2 Tsp salt
• 1/8 Tsp paprika
• Sprinkle of cumin (or to taste)
• 3 Tbsp extra virgin olive oil

Hummus Recipe Greek Style Instructions :

In food processor add;
chickpeas, reserved liquid from chickpeas, lemon juice, tahini, garlic, salt, paprika, and cumin if desired.
Process until all combined and well blended
Continue processing and add Extra virgin olive oil slowly
Continue blending until desired consistency. Add additional liquid if a runnier consistency is desire.
Shorter time for coarse texture and longer for smoother texture.
Make ahead and let flavours meld together for several hours prior to serving.
Garnish with a sprig of fresh parsley and a sprinkle of paprika on top.
Can be stored in refrigerator for up to 3 days.Enjoy!!

Roasted Garlic Greek Hummus Recipe

Roasted Garlic Greek Hummus Recipe
Ingredients:

• 1 can chickpeas/garbanzo beans (15 oz.)
• 2 tablespoons roasted garlic
• 1/2 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon oregano

Greek Hummus Instructions :

In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) until desired consistency.

Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.

Hummus can be prepared in advance up to two days if stored in airtight container in the refrigerator. To serve, heat in microwave or on stovetop. Enjoy!

Roasted Red Pepper Greek Hummus

Roasted Red Pepper Greek Hummus
Ingredients:

• 1 can of chickpeas/garbanzo beans (15 oz)
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 cup -3/4 cup roasted red peppers (depending on taste)

Greek Hummus Instruction:

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency.

Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.

Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve.

Greek Hummus with Tahini

Greek Hummus with Tahini
Ingredients:

• 2 1/2 cups of canned chickpeas, drained and rinsed
• 1/3 cup of freshly squeezed lemon juice
• 1/4 cup of tahini
• 2 cloves of garlic, crushed
• 1-2 tablespoons of olive oil
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of cayenne pepper
• pinch of freshly ground black pepper
• 1 teaspoon of salt
• 1/3 cup of water
• parsley and olive oil to garnish

Greek Hummus Instructions :

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.

Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)

Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.

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Greek Food Hummus is a dish that originated in the Middle East, and is not usually found in Greece. Early Greek restaurateurs catering to local tastes outside Greece added hummus to the menu. Here on the site, there is just this one recipe, a tribute to many Greek restaurants around the world that include it on the menu. For in depth information and recipe variations, see our Middle Eastern Food site.